Kung Pao Chicken

Kung Pao Chicken

4.6 5 ratings

Prep. 15min

Total 1 h 10min

8 portions

Ingredients

Glaze

green onions cut into pieces
5
garlic cloves
5
dried red chilies stems removed
13 - 18
corn starch
4 tsp
dark brown sugar
1 tbsp
ground ginger
1 ½ tsp
dried chili flakes to taste
¼ tsp
fermented black bean paste
4 oz
4 oz black bean garlic sauce
chicken stock
2 ½ oz
2 ½ oz chicken stock, low-sodium
soy sauce
1 ½ oz
1 ½ oz soy sauce, light
black vinegar
1 ½ oz
Chinese cooking wine
1 tbsp
peanut oil
1 tbsp

Sauté

water
20 oz
chicken breast, skinless, boneless cubed (1 in.)
32 oz
peanut oil
1 ½ oz
bell peppers diced (½ in.)
8 oz
zucchini sliced (¼ in.)
8 oz
carrots sliced (¼ in.)
4 oz
raw unsalted peanuts plus extra to garnish
2 ½ oz
green onions sliced on the bias, to garnish
cooked rice to serve (see Tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 653.3 mg

Protein 35.4 g

Calories 1964.4 kJ / 469.5 kcal

Fat 22.5 g

Fiber 11.8 g

Saturated fat 3.6 g

Carbohydrates 37.7 g

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